Paula Deen's Recipes

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Paula Deen's Barbeque Meat Loaf

Post  justmecookin on Fri Sep 19, 2008 9:08 pm

Paula Deen's Barbeque Meat Loaf

1 1/2 lb ground beef
1 cup fresh breadcrumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 8-ounce cans tomato sauce
1/2 cup water, to thin sauce if necessary
3 tablespoon vinegar
3 tablespoon brown sugar
2 tablespoon Dijon mustard
2 tablespoon Worcestershire sauce

Preheat oven to 350 degrees. Mix together the beef, breadcrumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan.

Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Note: Try serving as a sandwich with mayonnaise. Makes 6 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:09 am; edited 1 time in total

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Paula Deen's BBQ Pork Sandwich

Post  justmecookin on Fri Sep 19, 2008 9:11 pm

Paula Deen's BBQ Pork Sandwich

Dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2-tablespoon cayenne
4 pound shoulder pork roast
2-cup apple juice
1-cup apple cider vinegar
2 tablespoons Worcestershire
1/2-tablespoon liquid smoke
1/2-tablespoon garlic powder
6 soft hamburger buns with seeds
Paula Deen's Original BBQ sauce
Cole slaw

Preheat oven to 325 degrees. Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces. Serve on hamburger buns topped with BBQ sauce and cole slaw. Makes 6 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:10 am; edited 1 time in total

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Paula Deen's Bean Cake Sandwich

Post  justmecookin on Fri Sep 19, 2008 9:14 pm

Paula Deen's Bean Cake Sandwich

3 cups leftover cooked white beans (these are best cooked with a ham hock for flavor)
Enough flour to bind into patties
2 to 3 tablespoon butter and oil combined
1 small onion sliced into rings
Mayonnaise
white bread

In a medium bowl, coarsely mash beans with a fork and add flour until well combined. Shape bean mixture into 4 patties. Melt butter and oil in a skillet and brown patties on each side until crispy. Spread mayonnaise on two pieces white bread. Place patty on bread and top with onions. Makes 4 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:10 am; edited 1 time in total

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Paula Deen's Bean Beef Bourbon Y'all

Post  justmecookin on Fri Sep 19, 2008 9:18 pm

Paula Deen's Bean Beef Bourbon Y'all

2 tablespoons vegetable oil
3 lb beef chuck, cut into 2-inch cubes
Paula Deen's House Seasoning
1/2 cup diced green bell pepper
1/2 cup diced onion
1/2 cup diced celery
1/2 cup bourbon
1 (15-ounce) can diced tomatoes with their juice
2 cup beef stock
1 cup corn kernels
1 cup green beans, trimmed and cut in 1/2
2 cup quartered new red potatoes
Salt and pepper

Heat the oil in a large Dutch oven or heavy pot with a lid. Season the meat all over with House Seasoning and sear in a single layer. Remove the beef to a plate and add the green bell pepper, onion, and celery to the pot and saute until softened. Return the beef back to the pot and add the bourbon, diced tomatoes and enough stock to cover the beef.

Bring up to a boil and then lower to a simmer with the lid on ajar. Simmer for 2 hours or until beef is very tender. Then add the corn, green beans and red potatoes. Simmer 10 to 20 minutes until the vegetables are tender. Season, to taste, with salt and pepper. Makes 4 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:11 am; edited 1 time in total

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Paula Deen's Beef Wellington with Oyster Pate

Post  justmecookin on Fri Sep 19, 2008 9:24 pm

Paula Deen's Beef Wellington with Oyster Pate

1 1/2 to 2 lb tenderloin
Salt and pepper
Vegetable oil
1 tablespoon butter
2 ounce peeled shallots, finely chopped
1 clove garlic, finely chopped
4 ounce mushrooms, finely chopped
12 ounce shucked May River Oysters, drained
1 tablespoon dry sherry
2 tablespoon fresh breadcrumbs
1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 teaspoon water

Preheat the oven to 450 degrees. Rub the tenderloin with salt and pepper and brush it lightly with oil. Heat a skillet over medium-high heat and lightly sear all surfaces of the meat, including the ends. Remove the meat from the pan and set aside. Melt the butter over high heat; add the shallots and garlic and saute for 2 to 3 minutes.

Add the mushrooms and saute for 2 to 3 minutes longer. Add the oysters and sherry, and cook until the oysters are opaque. Remove from the heat and allow to cool slightly. Drain off any liquid and combine the mixture with the breadcrumbs in the bowl of a food processor.

Process until well blended and nearly smooth. Line a colander with several layers of cheesecloth and spoon the pate into it. Allow to drain for 10 to 15 minutes. If the pate seems too wet, pick up the edge of the cheesecloth, twist it together, and wring out the excess liquid.

Roll the puff pastry dough out on a lightly floured surface to form a rectangle less than 1/4 inch thick. Spoon some pate into the center of the dough and spread it to form a shape similar to that of the tenderloin. Place the meat on the pate, then cover the top and sides of the meat with the remaining pate.

Wrap the pastry around the tenderloin, overlapping the edges to form a seam. Moisten the edges with water and pinch lightly to seal. Trim the top layer of pastry from both ends and fold the ends up over the sides of the meat, sealing as before.

Carefully turn over the pastry wrapped tenderloin and place seam-side down on a lightly greased baking sheet. Brush with the beaten egg. Decorate the top with designs cut from the pastry scraps, if desired.

Brush the cutouts with beaten egg. Bake the tenderloin for 15 to 20 minutes, or until the pasty is golden brown. Remove from the oven and let stand in a warm place of 10 minutes before carving. Makes 4 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:11 am; edited 1 time in total

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Paula Deen's Beer Battered Fish and Chips

Post  justmecookin on Fri Sep 19, 2008 9:28 pm

Paula Deen's Beer Battered Fish and Chips

4 large baking potatoes cut into French fry strips
1 (12-ounce) bottle beer
2 cups all-purpose flour
1/2 teaspoon Paula Deen's House Seasoning
1 1/2 lb cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wid

In a Dutch oven, heat oil to 375 degrees. Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish. Preheat oven to 225 degrees.

Batter: In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated.

Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees between batches. Serve fish with French fries. Makes 4 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:12 am; edited 1 time in total

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Paula Deen's Beer in the Rear Chicken and BBQ Sauce

Post  justmecookin on Fri Sep 19, 2008 9:30 pm

Paula Deen's Beer in the Rear Chicken and BBQ Sauce

5 lb whole chicken, rinsed and patted dry
2 - 3 tablespoons dry rub, recipe follows
1 (12-ounce) can light beer
Barbecue sauce, recipe follows

Preheat oven to 400 degrees. Set up your indoor/oven "beer can chicken" roaster according to manufacturer's instructions. Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Put the rubbed chicken in place over the beer can, on top of a roasting pan. Place the chicken in the oven and roast for 30 minutes.

Lower the oven to 325 degrees and roast for 90 minutes basting with the chicken drippings and Barbecue Sauce until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken. Serve with more Barbecue Sauce on the side.

Dry Rub:
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons brown sugar
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
Cayenne pepper, pinch

Combine all ingredients together. Store in an airtight container.

Barbeque Sauce:
3/4 cup finely chopped onion
2 teaspoons minced garlic
2 tablespoons vegetable oil
Salt and freshly ground black pepper
2 tablespoons brown sugar
1 teaspoon cayenne pepper
1/2 cup ketchup
2 tablespoons prepared yellow mustard
1/2 cup apple cider vinegar
2 tablespoons lemon juice
1/4 cup water
Dash Worcestershire sauce

In a medium saucepan over medium-high heat, saute the onion and garlic in vegetable oil until soft. Add salt and pepper. Stir in remaining ingredients and bring to a boil. Lower the heat and simmer 10 minutes. Makes 4 to 5 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:13 am; edited 1 time in total

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Paula Deen's Black Eyed Pea Cake

Post  justmecookin on Fri Sep 19, 2008 9:44 pm

Paula Deen's Black Eyed Pea Cake

3 cups left over cooked black eyed peas (these are best cooked with ham hock for flavor
1/2 cup cooked, chopped bacon
1/3 cup roasted red peppers
All purpose flour, enough to bind patties
1 tablespoon butter
1 tablespoon vegetable oil

In a medium bowl, coarsely mash beans with a fork adding bacon and roasted peppers to mixture. Add just enough flour to mixture to help bind.

Shape pea mixture into 4 patties. Melt butter and oil together in a large skillet over medium heat. Add patties and brown on both sides until crispy. Makes 4 patties


Last edited by justmecookin on Sat Sep 20, 2008 8:14 am; edited 1 time in total

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Paula Deen's Black Pepper Shrimp

Post  justmecookin on Fri Sep 19, 2008 9:46 pm

Paula Deen's Black Pepper Shrimp

3 lb fresh shrimp, unpeeled
8 tablespoon butter
3 tablespoon garlic, chopped
4 tablespoon freshly ground pepper

Preheat oven to 450 degrees. Wash and drain shrimp, and place in a shallow baking pan. In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes. Pour butter mixture over shrimp and toss to coat.

Pepper shrimp until shrimp are well covered. Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again. You must use a heavy hand with the pepper. Serve shrimp with warm bread and salad. Makes 6 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:14 am; edited 1 time in total

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Paula Deen's Eggplant Supreme

Post  justmecookin on Fri Sep 19, 2008 9:56 pm

Paula Dean's Eggplant Supreme

2 large eggplant
1 teaspoon Paula Deen's House Seasoning
5 tablespoon butter
1 (10-ounce) can minced clams, drained, juice reserved
1 cup cracker crumbs
1/2 cup half-and-half

Preheat oven to 350 degrees. Peel the eggplant and cut it into thin rounds. Bring a pot of water to boil. Add the House Seasoning, then the eggplant, and cook for 10 to 15 minutes, or until tender. Drain the eggplant well and mash it with 3 tablespoons of the butter.

In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs. Dot with the remaining 2 tablespoons of butter.

Blend the half-and-half with the reserved clam juice. Taste and add salt, if needed. Pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soupy. Bake for 30 minutes. Makes 4-6 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:15 am; edited 1 time in total

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Paula Deen's Goulash

Post  justmecookin on Fri Sep 19, 2008 9:59 pm

Paula Dean's Goulash

2 lb lean ground beef
2 large onion, chopped
3 cloves garlic, chopped
3 cup water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoon Italian seasoning
3 bay leaves
3 tablespoon soy sauce
1 tablespoon Paula Deen's House Seasoning
1 tablespoon Paula Deen's Seasoned Salt
2 cup elbow macaroni, uncooked

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease.

Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt.

Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes.

Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad. Makes 6 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:15 am; edited 1 time in total

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Paula Deen's Bourbon Beef Tenderloin

Post  justmecookin on Fri Sep 19, 2008 10:07 pm

Paula Deen's Bourbon Beef Tenderloin

1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, chopped
1 5-pound beef tenderloin, silver connective tissue removed
Oil to brush on grill

Preheat grill or oven to 350 degrees. Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues has been removed.

Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for approximately 8 to 12 hours turning meat over several times.

When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting. The tenderloin will cook to rare in approximately 30 to 45 minutes. Serve with horseradish cream on the side. Makes 8 to 10 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:16 am; edited 1 time in total

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Paula Deen's Braised Turkey Shanks

Post  justmecookin on Fri Sep 19, 2008 10:11 pm

Paula Deen's Braised Turkey Shanks

4 turkey drumsticks, frenched
8 ounce sliced smoked sausage
1 large onion, diced
1/4 cup olive oil
2 tablespoon minced ginger root
2 tablespoon minced garlic
1 cup diced sweet potatoes
1 cup diced celery
1 cup sliced okra (hold back some whole okra for garnish)
3 cup chicken stock
1 large tomato, chopped
1 teaspoon cayenne pepper
1 1/2 cup cooked collard greens
1 cup toasted unsalted peanuts
Salt & Pepper, To Taste

Heat the olive oil in a large stock pot over medium heat. Add the turkey drumsticks and saute for 5 minutes. Add the sausage and onions and cook until the onions are translucent. Add the gingerroot, garlic, sweet potatoes, celery, sliced okra, and chicken stock.

Reduce the heat, cover, and simmer for 15 to 20 minutes. Add the chopped tomato, collard greens and cayenne pepper, to taste. Simmer for approximately 15 minutes longer. Add the salt and pepper, to taste. Garnish with whole okra and toasted peanuts. Makes 4 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:16 am; edited 1 time in total

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Paula Deen's Country-Fried Steak & Gravy

Post  justmecookin on Fri Sep 19, 2008 10:14 pm

Paula Deen's Country-Fried Steak & Gravy

1 1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 4-ounce tenderized beef round steak
1 teaspoon Paula Deen's House Seasoning
1 teaspoon Paula Deen's Seasoned Salt
3/4 cup vegetable oil
1 1/2 teaspoon salt
4 cup hot water
1/2 teaspoon Accent (optional)
1 bunch green onions or 1 medium yellow onion, sliced

Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in the flour mixture.

Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.

Slowly add the water and the Ac'cent, if using, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes. Makes 4 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:16 am; edited 1 time in total

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Paula Deen's Can't Miss Red Snapper

Post  justmecookin on Fri Sep 19, 2008 10:17 pm

Paula Deen's Can't Miss Red Snapper

4 8-ounce red snapper fillets, 1/2-inch thick
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 cup chopped onions
1 chopped green bell pepper
1/2 cup (1 stick) butter
1 cup freshly grated Parmesan

Season the fish with the salt, and pepper. Spread the onions and pepper in a 13x9x-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce.

Bake in a 350-degree oven for 12 minutes, then baste fish with pan juices. Sprinkle the fish with Parmesan cheese and drizzle with red peppers; place under the broiler about two minutes or until the cheese browns. To serve, spoon the vegetables over the fish. Makes 4 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:17 am; edited 1 time in total

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Paula Deen's Caribbean Grill

Post  justmecookin on Fri Sep 19, 2008 10:19 pm

Paula Deen's Caribbean Grill

Mango Salsa:
1/2 mango, 1/4-inch diced
1/4 red onion, 1/4-inch diced
1/4 red bell pepper, 1/4-inch diced
1 tablespoon fresh lime juice
Pinch sugar
1/2 teaspoon kosher salt
Freshly ground black pepper

Sandwich:
3 tablespoons butter, at room temperature
1 tablespoon curry powder
8 slices fresh Italian bread
1/4 cup honey mustard
8 slices Swiss cheese, (8 ounces)

In a small bowl, mix together mango, red onion, bell pepper, lime juice, sugar, salt, and pepper using a wooden spoon. Set aside until ready for use.

In a small bowl using a rubber spatula, mix the butter and curry together. Spread 2 tablespoons of the butter mixture on 1 side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down.

Spread the honey mustard on the other side of the bread. Place about 2 tablespoons of the mango salsa on the bread followed by the Swiss cheese. (You may need to fold the cheese slices to fit the bread.) Place the remaining 4 bread slices on top, buttered side up.

Add the remaining 1 tablespoon of curry butter to a nonstick skillet on medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover with lid and cook for 2 to 3 minutes, or until the underside is golden brown and the cheese has started to melt.

Flip the sandwiches with a spatula and press very firmly, cook for 2 to 3 minutes, or until the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut diagonally and serve with extra salsa on the side.

Note: The salsa can be made 1 day ahead and refrigerated. Bring to room temperature before using. Makes 4 sandwiches


Last edited by justmecookin on Sat Sep 20, 2008 7:54 am; edited 2 times in total

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Paula Deen's Cedar Salmon with Wasabi Dip

Post  justmecookin on Fri Sep 19, 2008 10:23 pm

Paula Deen's Cedar Salmon with Wasabi Dip

1 clean 10 x20-inch Cedar Board, soaked in water for at least 4 hours
1 side salmon
Vegetable oil

Prepare charcoal fire. Rub cedar board with oil. Place salmon on the cedar board and cook on hot grill for about 12 minutes. For inside cooking, put the board on a large griddle or bake in a 400 degrees oven for 12 minutes. Makes 10-12 servings

Wasabi Dip

1 tablespoon wasabi powder
1 cup heavy whipping cream
1/2 teaspoon fresh lemon juice
Coarse salt

Reconstitute wasabi powder with 1 tablespoon of water to form a paste and set aside. Whip cream with a mixer until soft peaks form. Fold in the wasabi paste and lemon juice; salt to taste. Refrigerate until ready to use. Maks 6 servings


Last edited by justmecookin on Sat Sep 20, 2008 7:53 am; edited 1 time in total

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Paula Deen's Cheese Noodles

Post  justmecookin on Fri Sep 19, 2008 10:26 pm

Paula Deen's Cheese Noodles

1 6-ounce package very fine egg noodles, cooked
1 cup cottage cheese
1 cup sour cream
1/2 grated onion
1 teaspoon Worcestershire sauce
1/2-3/4 teaspoon garlic salt
1 cup Parmesan cheese

Preheat oven to 350 degrees. Mix together cottage cheese, sour cream, grated onion, Worcestershire sauce, and garlic salt. Add noodles and place in greased casserole. Sprinkle top with grated Parmesan cheese. Bake for 45 minutes. Makes 6 servings


Last edited by justmecookin on Sat Sep 20, 2008 7:55 am; edited 1 time in total

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Paula Deen's Cheesiest Fried Chicken Empanadas with Chili Con Q

Post  justmecookin on Fri Sep 19, 2008 10:31 pm

Paula Deen's Cheesiest Fried Chicken Empanadas with Chili Con Q

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounce cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated piecrusts
Water

Preheat vegetable oil in a deep fryer to 350 degrees. In a large bowl using a rubber spatula, combine the chicken, Colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 piecrust from pie tin onto a lightly floured surface and roll into a 15-inch circle.

Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round.

Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.

Chili Con Queso Dip:
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
2 teaspoons Paula Deen's Hot Sauce

In a medium saucepot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well. Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect. Makes 12-15 servings


Last edited by justmecookin on Sat Sep 20, 2008 7:53 am; edited 1 time in total

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Paula Deen's Cheesy Ham and Banana Casserole

Post  justmecookin on Fri Sep 19, 2008 10:36 pm

Paula Deen's Cheesy Ham and Banana Casserole

12 slices white bread
8 large slices ham
4 bananas sliced on the bias
2 cup shredded cheddar cheese
2 cups crushed potato chips
6 slices cooked and crumbled bacon
1 cup cream
1 cup milk
4 large eggs
Pinch freshly grated nutmeg
Salt and pepper
Butter

Preheat oven to 350 degrees. Butter a 9x13 glass baking dish. Butter both sides of the bread and layer 6 of them into the bottom of the baking dish, overlapping them as necessary but keep them even. Layer the slices of ham on top of the bread and then the bananas, 6 more slice of bread, then the cheese, potato chips and bacon.

In a separate bowl beat together the eggs, milk, cream, nutmeg, salt and pepper. Pour this over the casserole almost to the top. Bake for 45 minutes until brown and bubbly. Cut into squares and remove with a spatula, like lasagna. Makes 9 servings


Last edited by justmecookin on Sat Sep 20, 2008 7:52 am; edited 1 time in total

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Paula Deen's Chicken & Dumplings

Post  justmecookin on Fri Sep 19, 2008 10:39 pm

Paula Deen's Chicken & Dumplings

Chicken:
1 2 1/2-pound chicken
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon Paula Deen's House Seasoning
4 quart water
1 10 3/4-ounce can condensed cream of celery or cream of chicken soup

Dumplings:
2 cups all-purpose flour mixed with 1 teaspoon salt
3/4 cup ice water

Chicken: Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves.

Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock.

Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.

Dumplings: Put flour in a mixing bowl. Beginning in center of flour, dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough.

Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips.

Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, so not stir Mixtures after dumplings have been added to pot.

Note: Frozen dumplings are available in most supermarkets if you don't have time to make them. Maks 4 to 6 servings


Last edited by justmecookin on Sat Sep 20, 2008 7:52 am; edited 1 time in total

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Paula Deen's 'Ol No. 7 Yams

Post  justmecookin on Fri Sep 19, 2008 10:44 pm

Paula Deen's 'Ol No. 7 Yams

4 large sweet potatoes
3 cup water
1 cup brown sugar
4 tablespoon butter
1 3 to 4 inch cinnamon stick
1/4 teaspoon freshly grated nutmeg
1/3 cup No 7 Jack Daniels Bourbon
1 long strip orange peel

Wash and dry sweet potatoes and bake at 400 degrees for one hour, until potatoes are soft to the touch. Remove from the oven and let cool slightly then remove skin from potatoes. Reduce oven temperature to 350 degrees. While the potatoes are baking, combine remaining ingredients in a saucepan.

Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes until sauce is slightly thickened. Slice the potatoes 1/2-inch thick into a medium casserole dish. Pour syrup over them and return to the oven and bake for approximately 30 minutes. Makes 4 servings


Last edited by justmecookin on Sat Sep 20, 2008 7:56 am; edited 1 time in total

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Paula Deen's Apple Baked Bean Casserole

Post  justmecookin on Fri Sep 19, 2008 10:50 pm

Paula Deen's Apple Baked Bean Casserole

5 strips bacon
1 cup onion, diced
2 cans Boston-style baked beans
1 cup Granny Smith apple, diced
1 tablespoon prepared mustard
1/4 cup brown sugar
1 teaspoon salt

Preheat the oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray. In a large bowl, combine all the ingredients except bacon and mix well.

Pour into covered baking dish and lay raw strips of bacon on top. Bake for approximately 45 minutes or until thick and bubbly. Uncover and bake for 5 more minutes. Makes 8 servings


Last edited by justmecookin on Sat Sep 20, 2008 7:51 am; edited 1 time in total

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Paula Deen's Asparagus with Lemon Butter

Post  justmecookin on Fri Sep 19, 2008 10:53 pm

Paula Deen's Asparagus with Lemon Butter

5-6 spears of fresh asparagus per person, thin stalks preferred
Salted water
4 tablespoon butter
Juice of 1 lemon
Olive oil
Kosher salt, to taste

Wash asparagus and line them up on a cutting boar with the tops even. Even up bottoms and cut off tough ends. Bring a skillet or oval casserole filled half full of salted water to boil.

Dump in asparagus all at once. When water returns to the boil, cook asparagus from 1 to 3 minutes depending on its size and your preference. Remove from pot and drain well.

Return asparagus to hot pan, squeeze lemon juice over top. Fry with olive oil and a little butter, being careful not to overcook. Add kosher salt to taste. Serve immediately. To make sauce, melt 2 tablespoons butter and whisk in lemon juice. Makes 5-6 spears of asparagus per person


Last edited by justmecookin on Sat Sep 20, 2008 7:51 am; edited 1 time in total

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Paula Deen's Fired Up Rosemary Salmon

Post  justmecookin on Sat Sep 20, 2008 7:50 am

Paula Deen's Fired Up Rosemary Salmon

1 fillet salmon, skin-on, between 5 to 7-pounds
1 tablespoon butter
Salt and freshly ground black pepper
2 to 3 bunches fresh rosemary sprigs, plus more, for garnish
Lemon or orange slices

Preheat oven to 350 degrees. Using small fish tweezers remove pin bones from the length of the salmon and discard.

Place salmon skin side down on tin foil in a large roasting pan and season with a tablespoon of butter, salt and pepper. Place the sprigs of rosemary and lemon slices over the salmon so that they are overlapping and form a tent over the salmon. Wrap each salmon in the tin foil and roast for 15 minutes or until internal temperature reaches 145 degrees on an instant-read thermometer.

Remove the salmon from the oven and bring to a well ventilated outdoor area. Light the oven dried rosemary on fire over the salmon. Let the ash fall over the salmon leaving streaks of concentrated rosemary flavor.

Using a large fish spatula, remove the side of salmon from the roasting pan and place on a platter. Garnish with sprigs of fresh rosemary and lemon wedges. Makes 10 to 12 servings

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Re: Paula Deen's Recipes

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